Oyster Report 8.8

East Cape
Harvest location:  Souris, East Cape, PEI, CAN
Farmer: Phil Enserink

How they are Grown: Phil put both purchased and wild seed in the floating upwellers before placing them into his cage system. In the winter of the crew uses much different gear than the warmer months. Arming themselves with snowsuits, chainsaws, ice fishing, augers, and snow mobiles in order to reach the oysters under the ice.
How they taste: They are so unique that they taste like they’re from a different country! Wait a minute… Think, caramelized, onions, nori, and spring garlic. The meats are super plump and have a clam – like chew. The brackish waters from the Souris river gives this oyster distinctively different profile than many other PEI oysters. Super buttery meat that melts into a subtle turnip-esque flavor. Think earthy root vegetable goodness.

Submarines
Harvest Location: South Thomaston, ME
‍Farmers: Ralph Hamill
‍
How they're grown: Farmed on over 7 acres in a salt marsh estuary. Oysters seed in upwellers before being moved to floating bags.

How they taste:  These shells are squeaky clean and petite! The meat has a blast of brine upfront, bit of umami, and finishes strong with a buttery Maldon crisp.

Bay Water Sweets
Harvest Location: Thorndyke Bay in Washington
Farmer: Karen and Joth Davis
 
How they taste: Beach grown, and tide tumbled to perfection, embodying the cold, dynamic character of their origin.

How they taste: Medium salinity up front with a honeydew, melon finish.

Thank you Loyal Readers!